Sunday, April 3, 2011

Drop Scones

I found a treasure this week! Drop scones. I found them in The Joy Of Cooking. I love that book!

Dried Fruit and Buttermilk Drop Scones

Moist, light scones with a golden crusty exterior. Buttermilk produces a pleasantly tangy flavor that complements any dried fruit.

Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Lightly grease a large baking sheet. Whisk together thoroughly in a large bowl:

2 cups all-purpose flour, or 2 1/2 cups if using oil instead of butter
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Whisk together then add all at once:

1 large egg
1 cup low-fat buttermilk* 3 1/2 tablespoons warm melted unsalted butter or 3 tablespoons vegetable oil
1/2 cup raisins, or dried currants, blueberries, cherries, or cranberries, or chopped dried apricots or pears

Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. The batter will be quite sticky. Use a soup spoon or ice cream scoop to drop the batter in mounds 2 1.2 inches in diameter at least 1 inch apart on the baking sheet. Sprinkle the tops with:

Cinnamon and sugar

Bake until the tops are golden brown, 12 o 15 minutes. Let cool on a rack or serve warm.

I don't usually have buttermilk on hand either, so what I do is put 1 tablespoon of lemon juice or vinegar in the bottom of a liquid measuring cup, and then put enough milk in to make a complete cup. Let it sit for 1 minute. And then you have a substitute for buttermilk.

I have made this recipe three times this week already(without the dried fruit). The kids love them, and so do I! Granted, they are a bit lighter than your classic scone. More like a nice sweet drop biscuit. But hey, I was wanting to find a recipe like that anyway! :)

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